salmon nachos recipe

Southwestern Salmon Nachos

Pesca-nacho glory!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 bag tortilla chips
  • 2 10 oz salmon filets
  • 1 teaspoon chili powder or cayenne pepper, alternatively
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup sweet corn drained and rinsed {or feel free to use fresh summer corn on the cob}
  • 1 1/4 cup shredded sharp cheddar cheese {or any combination of cheese you like}
  • 4 teaspoon lime wedges
  • Fresh tomato diced
  • 1/4 cup Fresh cilantro chopped
  • 1 Green onions green parts chopped
  • 1 jalapeno sliced {optional}
  • 1 Tablespoon Sour cream
  • 1 Tablespoons salsa of your choice optional
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Alternatively you can use a large oven-safe plate.
  • Season salmon with salt and pepper, and add to a skillet atop the stove on medium-high heat. Cook each side 5-8 minutes or until 145 degrees on the inside (use meat thermometer to check)
  • Spray a baking sheet with nonstick spray (optional) and spread an even layer of chips on the cookie sheet. Sprinkle the beans, corn, and cheese over the nachos. Bake for 6-8 minutes, or until the cheese melts.
  • Remove the nachos from the oven, and garnish with limes, fresh tomato, green onion, sour cream, cilantro, jalapeƱo and salsa. Make sure the salmon is cooked through before adding to nacho dish.


Original recipe, with inspiration from A Cedar Spoon.
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Enjoy this original recipe for southwestern salmon nachos and please share with your friends & family if you like it!

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